Persimmon Cake
Choose persimmons that are soft but not mushy. If they're firm, let them ripen in a paper bag on the kitchen counter for a couple of days.
Recipe by Cooking Light November 2005
Choose persimmons that are soft but not mushy. If they're firm, let them ripen in a paper bag on the kitchen counter for a couple of days.
made exactly to recipe, got a beautiful cake out of oven, deep brown & fragrant. however, when it was released from the springform we saw that the batter had separated into two layers during baking. the bottom half was sorta like a persimmon bread pudding, thouroughly cooked but very most, almost wet.